Toffee Bars

Ingredients:
1 stick margarine and 1 stick butter
1/2 cup white sugar
1 small package slivered almonds
Graham crackers (broken using the lines on the crackers into individual pieces) to cover bottom of 11 x 17 inch pan. (I use a metal cookie sheet but make sure it has a rim around it so syrup stays in the pan.)

Directions:
Combine butter & sugar in saucepan. Bring to boil and boil for 2 minutes. DO NOT OVERCOOK. Pour syrup over crackers & sprinkle with almonds. Bake at 325 degrees for 10-12 minutes. Remove from pan & place on waxed paper to cool.

(I use a metal pancake turner & knife to remove from the pan onto the waxed paper. After letting them cool & harden up a bit, I move them to a new sheet of waxed paper so they won’t stick. Also, these make a bit of a mess with the butter seeping through the paper & the syrup is very hot, so either a thick protective dishcloth or even newspapers underneath the waxed paper should be used so your table/countertop doesn’t get damaged.)